Beef & Pork Meatball Traybake
with Roast Veggies & Dill-Parsley Mayo
- Eggs
- Soy
- Gluten
- Wheat
There’s no fuss when you can make dinner on a tray and leave it in the oven to cook to perfection. Meatballs are flavoured in our favourite Nan’s seasoning and the veggies are roasted right beside them. Dollop with herby mayo to pull everything together. *Unfortunately, this week's tomato was in short supply, so we've replaced it with beetroot. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!*
Ingredients
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1 sachet
Nan's Special Seasoning
1
Tomato
1 sachet
Zesty Chilli Salt
250 g
Beef & Pork Mince
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; )
1 packet
Parsley
2 packet
Potato
2
Carrot
1
Parsnip
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato and parsnip into bite-sized chunks. • Cut beetroot into small chunks. Thinly slice carrot into rounds. • Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle over zesty chilli salt and toss to coat. Roast for 10 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• While the veggies are roasting, combine beef & pork mince, Nan's special seasoning, fine breadcrumbs, the egg and a pinch of salt in a medium bowl. • Using damp hands, roll heaped spoonfuls of mince mixture into small meatballs (4-5 per person).
• Remove veggies from the oven, then add meatballs to the oven tray. Bake until meatballs are golden and cooked through and veggies are tender, 15-20 minutes. • When veggies and meatballs are done, add a drizzle of balsamic vinegar to the tray and gently toss to coat.
• Divide beef and pork meatballs and roast veggie traybake between plates. • Dollop with dill & parsley mayonnaise and tear over parsley to serve. Enjoy!
